This quick and easy Instant Pot beefaroni recipe is hands done one of our favorite comfort foods. Using fresh ingredients and pantry staples, this homemade version of the childhood classic is SO much tastier and healthier than the canned version. Kids and adults will love this flavorful one-pan dish.
2 tablespoons olive oil
1 lb / 450-500 g ground beef (lean, 85/10 or 90/10 fat to meat ratio is ideal)
3 cloves of garlic, diced or minced
1 tablespoon onion powder
2 teaspoons paprika
1 teaspoon cumin
2 teaspoons Italian herbs or dried oregano
1 teaspoon salt
2 cups water
1 lb / 16 oz (450 g) dry elbow macaroni pasta
2 cups tomato sauce (we used tomato basil sauce)
2 tablespoons tomato paste
1.5 oz butter (salted or unsalted, about 45 g), cubed
2 cups grated cheese (Cheddar, Jack, Parmesan or mixed)
Scallions for garnish
- Press the Saute button and once the pot is hot, add the olive oil and ground beef. Cook for 4-5 minutes until the meat changes color. Make sure to break the meat apart as much as possible.
- Add garlic, herbs and spices and stir through.
- Add 2 cups of water and stir through, scraping the bottom of the pot with a spatula. This will help to avoid the Burn error. Press Cancel to stop the Saute process.
- Add the elbow pasta on top, spread but don’t stir. Again, this helps to prevent the Burn error as pasta can sometimes stick to the bottom.
- Spread tomato sauce and tomato paste on top, do not stir! Scatter cubes of butter on top of the tomato sauce and lock the lid.
- Pressure cook on Manual/Pressure Cook function for 4 minutes on HIGH pressure. Then, once done, allow the pressure to release naturally for 5 minutes (leave the pot alone!). Then use the top valve to release the remaining pressure manually (quick release).
- Open the lid and stir the contents of the pot.
- Leave the pot on Keep Warm setting. Add the cheese and cover with a regular glass lid for 5 minutes. Serve once the cheese has melted, you can also stir it in or transfer the beefaroni to a casserole dish and melt the cheese under broil in the oven.
- Serve with parsley or scallions on top.
- Ground beef can be replaced with ground chicken, pork or lamb meat.
- You can use any type of your favorite pasta sauce but we really like the one that has some basil in it. If you don’t have pasta sauce, use canned crushed tomatoes and add some extra salt to the dish.
- Elbow pasta is the traditional shape for beefaroni but you could use penne or fusilli here.
- Store leftovers in the fridge for 2-3 days. This pasta tastes delicious once reheated.
- Serving Size: 2 scoops
- Calories: 558
- Sugar: 4.4 g
- Sodium: 762 mg
- Fat: 25.5 g
- Carbohydrates: 46 g
- Fiber: 2.5 g
- Protein: 27.3 g
- Cholesterol: 80.8 mg
Keywords: Instant Pot, pasta, ground beef, beef, dinner, one-pot, family dinner